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Monday, May 25, 2015

Recipe: Eryngii Mushroom Pasta with Chilli Flakes and Rocket

Once a week, I do a fridge clear out, and this week, I had some eryngii mushrooms and rocket that had to be used. So, I decided to make a vegetarian pasta dish with these two ingredients.

Eryngii mushroom pasta with chilli flakes and rocket

The mushrooms are cut into various sizes (some sliced, some cut into matchsticks and some diced) for different texture profiles and then sauteed with some butter, olive oil, garlic and chilli flakes. Then, it is only a matter of tossing the pasta in the mushroom mixture, and then serving it with rocket leaves and generous amounts of Parmesan cheese.

Sounds easy? Definitely a simple and quick pasta dish to throw together, not to mention very delicious! Love the slight heat from the chilli flakes and buttery, meaty mushrooms. :)

1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat the olive oil and butter in a large frying pan or wok on medium high heat. Add the garlic and chilli flakes, and saute for 1 minute, until lightly golden. Add the mushroom, and cook for 2-3 minutes until it is slightly golden. Season with salt and freshly ground pepper. Add the drained pasta, season with more salt and chilli flakes (if required) and give it a quick stir.

3. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with rocket leaves. Grate generous amounts of Parmesan cheese all over.

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